Mirabeau Sandwich.—Mince lightly together half a pint of picked shrimps, six or eight bearded oysters, five or six thinly sliced cooked truffles, and two-thirds of a pint of cold cooked potatoes cut into tiny dice, and season this all with pepper, salt, and a little oil and lemon juice, and leave on ice till wanted. Then spread some brown bread rather thickly with mayonnaise, and spread half with the above mixture, covering these slices in the usual way. Trim and serve garnished with mustard and cress. Little rolls filled with this mixture are excellent, whilst little boat-shaped moulds of crisp anchovy pastry thus filled make a delicious savoury under the names of Petits pains fourrés à la Mirabeau or Canots à la Mirabeau.